Introducing
Your new presentation assistant.
Refine, enhance, and tailor your content, source relevant images, and edit visuals quicker than ever before.
Trending searches
312
Ingredients
Created by PETRA TISCHLER
Cereal is any grass cultivated for the edible components of its grain.
Cereals
Chart of main cereals
Chart of main cereals
Grains
Grains
Vegetables
Certain parts of plants that are consumed by humans as food as part of a savory meal.
Classified according to which part of the plant is eaten.
Some vegetables fit into more than one category when several different parts of the plant are edible, e.g. both the roots and leaves of beetroot can be eaten.
Vegetables
Vegetable classification
Classification:
Vegetable families
Herbs & Spices
In general use
- plants with savory or aromatic properties that are used for flavoring food, in medicine, or as fragrances.
Culinary use
- distinguishes herbs from spices.
- Herbs: leafy green or flowering parts of a plant (fresh or dried)
- Spices: usually dried and produced from other parts of the plant, including seeds, berries, bark, roots and fruits.
Herbs
Herbs
Spices
Spices
Fruits
Fruits
- fleshy seed-associated structures of a plant
- sweet or sour, and edible in the raw state
(apples, bananas, grapes, lemons, oranges...)
- botanical usage, "fruit" includes many structures that are not commonly called "fruits"
(bean pods, corn kernels, tomatoes...)
Infos
Infos
In culinary terminology:
- fruit is usually any sweet-tasting plant part
- nut is any hard, oily, and shelled plant product
- vegetable is any savory or less sweet plant product.
In botany:
- fruit is the ripened ovary that contains seeds
- nut is a type of fruit and not a seed
- seed is a ripened ovule.
- high in vitamins and low in fat (excl. avocados)
- good source of fiber.
- Vitamin A, C, Calcium
Meats
pork
beef
lamb, mutton
venison
wild boar
chicken
turkey
quail
duck
etc.
Meat
Meat
- animal flesh that is eaten as food.
- hunting, killing animals for meat since prehistoric times.
- civilization allowed the domestication: chickens, sheep, rabbits, pigs and cattle.
- led to meat production:
- industrial scale with the aid of slaughterhouses.
- composed of water, protein, and fat.
- edible raw, but is normally cooked and seasoned or processed in a variety of ways.
Butchering
Aging
- between 48 and 72 hours to allow the muscles to relax.
- butchers hang the meat during aging to help lengthen the muscle fibers and increase the tenderness of the meat.
- more expensive:
- carcass loses more water which shrinks the meat.
- also takes time.
Cuts from boneless loin:
Medallions – small, round pieces molded by wrapping them
Noisettes – small, usually round portion of meat
Scallops – thin, boneless cuts that are lightly pounded
Emince – thin strips of meat used for sautéing
Poultry
Domesticated birds kept by humans for their eggs, their meat or their feathers.
Poultry
chicken
turkey
duck
guinea fowl
quail
Pictures
Fish & Seafood
- many species of fish are consumed as food
- important source of protein and other nutrients for humans
In culinary contexts:
- fish includes shellfish, such as molluscs, crustaceans and echinoderms.
Common species of fish and shellfish used for food
Common species of fish and shellfish used for food
Fin fish fabrication techniques:
Scaling = scales are scarped off their skin
Gutting = slit is made, insides are pulled out
Filleting = separates the flesh of the fish from the bones
- most trims can be used in soups, sauces, canapés etc.
Seafood
Seafood is any form of sea life regarded as food by humans.
Seafood
Fish types
Molluscs
Crustaceans
Algaes
Knife skills
“Show me seven perfect, unique cuts and you’re our next Executive Chef.”
Knife skills
1. Rough Chop
A rough chop is the most bas...
1. Rough Chop
A rough chop is the most basic vegetable cut. It produces pieces that are “roughly” the size of a large dice without the precision.
2. Dice
Dicing vegetables helps fo...
2. Dice
Dicing vegetables helps food cook more quickly and looks more. A dice is a cube cut made by slicing a vegetable vertically and horizontally to achieve a checkered pattern.
3. Mince
A mince is essentially a very fine ch...
3. Mince
A mince is essentially a very fine chop that when performed on a vegetable (e.g., garlic) will resemble a coarse paste. Minced vegetables dissolve quickly and are perfect for cooking broths and sauces.
4. Slice
Slicing a vegetable typical...
4. Slice
Slicing a vegetable typically results in flat, round vegetable discs. This makes layering and stacking vegetables on top of each other easier, like when making pizza or lasagna. The thickness of the slice will vary depending on the recipe.
5. Julienne
Often referred to as the “matchsti...
5. Julienne
Often referred to as the “matchstick cut”, a julienne is used in recipes like coleslaw, spring rolls, and wraps when vegetables need to be thin and elongated.
6. Brunoise
The brunoise is essentially a julienne c...
6. Brunoise
The brunoise is essentially a julienne cut cubed.
7. Chiffonade
A chiffonade is most often used to sli...
7. Chiffonade
A chiffonade is most often used to slice leafy green vegetables or herbs that are to be stirred into a recipe or used as a garnish. To properly execute a chiffonade, neatly stack leaves that are roughly the same size roll the stack from stem to tip. Slice the roll lengthwise several times to create beautiful ribbons.